Poaching in oil keeps the fillet moist, not oily. Serve fish with hot cooked pasta, rice, or couscous for a complete meal. To reuse oil, cool completely, strain, and store in refrigerator for a week.
Coastal Living DECEMBER 2012
1. Preheat oven to 250°. Place fish in bottom of a 2-inch-high baking dish, large enough to hold fish. Top with lemons and next 3 ingredients. Pour oil to cover over fish.
2. Bake 30 minutes or until fish is opaque and cooked through. Remove fillet with a slotted spoon; cut into portions.
Tip: The flavor of the olive oil won't stand out in this recipe, so skip the extra virgin and go for a basic one.
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